Celebrate Onam with these ‘out of the box’ payasam recipes

Payasam | Photo: Mathrubhumi

This year, Onam celebrations are rather quiet and cautious because of the coronavirus pandemic. Here are some out of the box payasam recipes to savour.

1 - Papaya payasam


  • Ripe papaya - 300 grams
  • Coconut - 3 nos (grated)
  • Cardamom powder – of 3 pods
  • Jaggery syrup - using 1 cup of jaggery
  • Milkmaid - 2 teaspoons
  • Water- as per requirement

Finely grind the ripe papaya. Take the first, second and third extracts of coconut milk and keep them aside. Make jaggery syrup in a thick bottomed vessel. Add the papaya and reduce the heat to medium. Pour in the second and third extracts of coconut milk and mix slowly. Then add milkmaid and the first extract of coconut milk. Once the mix starts to thicken, sprinkle cardamom powder and take it off the heat. Papaya payasam ready.

2 - Ash gourd payasam


  • Ash gourd - 250 grams
  • Coconut milk – 3 litres (1.5 litre each of first and second extract)
  • Jaggery syrup – using 250 grams of jaggery
  • Arrowroot powder/ Ragi powder - 100 grams
  • Ghee - 100 grams
  • Cashew nuts - 100 grams
  • Raisins – 100 grams
  • Honey - 1/4 cup
  • Cardamom powder - 1 teaspoon
  • Water – as per requirement

Remove the skin and seeds of the ash gourd. Finely grate it and cook it with little water. After it gets cooked, filter the contents and keep it aside. In a thick pot, heat up the second extract of coconut milk and bring it to a boil. Dissolve the arrowroot powder/ragi powder in it. Then add the melted jaggery and ash gourd extract. Mix well. Add powdered cardamom and pour in the first coconut milk. Take it off the heat immediately. In another pan, fry cashew nuts and raisins in ghee. Add them into the payasam and pour in the honey. Stir well and the delicious ash gourd payasam is ready.

3 - Tapioca payasam


  • Tapioca - 250 grams
  • Jaggery syrup – using 200 grams of jaggery
  • First extract of coconut milk - 1 cup
  • Second extract of coconut milk - 2 cups
  • Coconut pieces – as per requirement
  • Ghee - 2 tablespoons
  • Cashew nuts and raisins - 10 grams each
  • Cardamom powder - 1 teaspoon
  • Salt - 1 pinch

Peel and slice the tapioca into cubes. In a deep pan, cook the tapioca in the second extract of coconut milk with a pinch of salt. Once the tapioca is properly cooked, add jaggery syrup and bring it to a boil. Add the first extract of coconut milk. Once it nears boiling point, add the cardamom powder and take it off the heat. Fry cashew nuts, raisins and coconut pieces in ghee and add it to the payasam. Ready to serve.

4 - Cherry-dates payasam


  • Dates – 100 grams
  • Cherry – 50 grams
  • Jaggery – 125 grams
  • Ghee – 2 tablespoons
  • Coconut milk – 1 ½ cups
  • Cardamom powder – A pinch

Remove seeds from the dates and cut into small pieces. Similarly, cut the cherries into small pieces. In a bowl add jaggery, one cup of water and make a syrup. Now heat up a pan and add ghee. Sauté the dates and cherries. Add the jaggery syrup to it and bring it to a boil. Add coconut milk and again bring it to a boil on a low flame. Add cardamom powder and mix well. Take it off the heat and garnish with cherries and dates (or cashew nuts and raisins fried in ghee). Serve hot.

5 - Tender coconut payasam


  • Tender coconut: 3 nos
  • Milk: 1 litre
  • Milkmaid: As per taste
  • Sugar: As per taste
  • Cardamom: 2 pods (powdered)
  • Cashew nuts: For garnish
  • Ghee: 1½ teaspoon

Take two of the tender coconuts and mix the liquid and coconut into a paste. Roughly chop up the remaining tender coconut and keep it aside. In a frypan, heat up the ghee and fry the cashew nuts. In a pan, boil the milk and add the milkmaid and sugar as per taste. Once the milk thickens add the pasted tender coconut. Mix and incorporate well. Then add the chopped tender coconut. Mix well. Add the cardamom powder and fried cashew nuts and take it off the heat. Payasam ready. This tender coconut payasam can be enjoyed hot or cold.

6 - Apple payasam


  • Apples - 2 cups (peeled and chopped)
  • Chowari - ½ cup
  • Water - 1 cup
  • Milk - 1 litre
  • Sugar - 5 tablespoon
  • Condensed milk - 200 ml
  • Ghee - 2 tablespoons
  • Raisins – 10 grams
  • Cardamom powder - ¼ tablespoon

Heat up a tablespoon of ghee in a pan and slightly fry the apple pieces. In another pan, cook the chowari and keep it aside. Fry raisins in the remaining ghee and keep it aside. Boil the milk along with sugar. When the milk comes to a boil, add the cooked chowari followed by the fried apple pieces. When it nears boiling point, add condensed milk and stir continuously. Add the fried raisins and cardamom powder. Apple payasam is ready.

7 - Pineapple payasam


  • Pineapple - 200g (finely sliced)
  • Jaggery - 1/2 cup (grinded finely)
  • Water - 1/2 cup
  • Coconut milk - 1 cup
  • Cardamom powder - 1/2 table spoon
  • Cashew nut - 15 nos
  • Raisins - 18 nos
  • Ghee - 1 table spoon

Heat ghee in a pan and saute cashew nuts and raisins. Keep them aside. Add the sliced pineapple pieces into the pan and saute for three minutes. Add jaggery and 1/2 cup of water. Then boil in medium heat for 6 minutes. Add cardamom powder. Then add coconut milk. Bring it to a boil on a low flame. Take it off the heat once it boils. Add the fried raisins and cashew nuts. Ready to serve.

Add Comment
Related Topics

Get daily updates from Mathrubhumi.com

Disclaimer: Kindly avoid objectionable, derogatory, unlawful and lewd comments, while responding to reports. Such comments are punishable under cyber laws. Please keep away from personal attacks. The opinions expressed here are the personal opinions of readers and not that of Mathrubhumi.